Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity muffin tin with butter or non-stick spray.

Mix Wet Ingredients:
In a large bowl, whisk together milk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth and slightly frothy.

Add Dry Ingredients:
Sprinkle in the flour, sugar, and salt. Whisk until no lumps remain and the batter resembles a smooth pancake batter.

Fill the Muffin Tin:
Pour the batter evenly into muffin cups, filling about ¾ full. Do not overfill, as the pies will puff slightly while baking.

Bake:
Bake for 20–25 minutes, or until tops are golden and centers are set (no jiggle).

Cool & Release:
Let the pies cool completely in the muffin tin. Then gently run a butter knife around the edges to release each pie.

Dust & Serve (Optional):
Just before serving, dust tops with powdered sugar for a bakery-style finish